Recently, as the onset and exacerbation of COVID-19 and allergic diseases caused by fine dust are emerging as social problems, interest in Sauerkraut(traditional fermented food in Germany), which has been reported to have a potential immunomodulatory effect, is increasing. However, with high blood p...
Recently, as the onset and exacerbation of COVID-19 and allergic diseases caused by fine dust are emerging as social problems, interest in Sauerkraut(traditional fermented food in Germany), which has been reported to have a potential immunomodulatory effect, is increasing. However, with high blood pressure and heart disease caused by excessive salt intake worldwide, the WHO has recommended a 30% reduction in salt intake by 2025. Therefore, there is a demand for safe and healthy production of low-salted Sauerkraut. In this study, 5 types of Sauerkraut were prepared by adding 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%(w/w) of sea salt to domestic cabbage and analyzed for pH, total acidity, salinity, color, texture profile analysis(TPA), and microorganisms(lactic acid bacteria, yeast, coliform group) were measured, and on the 4th day of fermentation of Sauerkraut, lactic acid bacteria identification and sensory test were conducted to find out the minimum salt concentration that satisfies the optimal quality characteristics of domestic Sauerkraut. Also, by examining the quality characteristics of Sauerkraut for each storage period, we found out about the storability of Sauerkraut. As a result of the study, Sauerkraut with a salt concentration of 1.0% and 1.5%(w/w) was to be excellent in all quality characteristics. In Sauerkraut on the 4th day of fermentation, Weissella cibaria found only in domestic Sauerkraut was identified in addition to Lactococcus lactis, Leuconostoc citreum, and Lactobacillus sakei. This lactic acid bacteria is mainly involved in kimchi fermentation and is known to have cancer prevention, immune regulation, anti-inflammatory, antioxidant, and probiotic activities. During the storage period, the quality characteristics of Sauerkraut did not decrease significantly until 20 days of storage and were maintained. Considering the microbiological, physicochemical, and sensory quality characteristics of the results of this study, Sauerkraut with a salt concentration of 1.0% and 1.5%(w/w) was found to be excellent. In addition, when Sauerkraut was stored at 4℃, the quality characteristics were excellent until 20 days of storage, so it is judged that it is most appropriate to refrigerate until 20 days after Sauerkraut is manufactured.
Recently, as the onset and exacerbation of COVID-19 and allergic diseases caused by fine dust are emerging as social problems, interest in Sauerkraut(traditional fermented food in Germany), which has been reported to have a potential immunomodulatory effect, is increasing. However, with high blood pressure and heart disease caused by excessive salt intake worldwide, the WHO has recommended a 30% reduction in salt intake by 2025. Therefore, there is a demand for safe and healthy production of low-salted Sauerkraut. In this study, 5 types of Sauerkraut were prepared by adding 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%(w/w) of sea salt to domestic cabbage and analyzed for pH, total acidity, salinity, color, texture profile analysis(TPA), and microorganisms(lactic acid bacteria, yeast, coliform group) were measured, and on the 4th day of fermentation of Sauerkraut, lactic acid bacteria identification and sensory test were conducted to find out the minimum salt concentration that satisfies the optimal quality characteristics of domestic Sauerkraut. Also, by examining the quality characteristics of Sauerkraut for each storage period, we found out about the storability of Sauerkraut. As a result of the study, Sauerkraut with a salt concentration of 1.0% and 1.5%(w/w) was to be excellent in all quality characteristics. In Sauerkraut on the 4th day of fermentation, Weissella cibaria found only in domestic Sauerkraut was identified in addition to Lactococcus lactis, Leuconostoc citreum, and Lactobacillus sakei. This lactic acid bacteria is mainly involved in kimchi fermentation and is known to have cancer prevention, immune regulation, anti-inflammatory, antioxidant, and probiotic activities. During the storage period, the quality characteristics of Sauerkraut did not decrease significantly until 20 days of storage and were maintained. Considering the microbiological, physicochemical, and sensory quality characteristics of the results of this study, Sauerkraut with a salt concentration of 1.0% and 1.5%(w/w) was found to be excellent. In addition, when Sauerkraut was stored at 4℃, the quality characteristics were excellent until 20 days of storage, so it is judged that it is most appropriate to refrigerate until 20 days after Sauerkraut is manufactured.
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